The Menu · Autumn 2026
A composed list.
Our menu changes with the season and the harvest. Below is what is being served today — written this week, drawn this morning.
01 · Course
Espresso & Coffee
Drawn on a custom Slayer. House blend or single origin of the week.
- ₹ 380
Espresso Reserve
Ethiopia Guji · stone-fruit, jasmine
- ₹ 320
Cortado Veloura
House blend · oat or whole
- ₹ 340
Flat White
Double ristretto · micro-foam
- ₹ 420
Caramel Latte
Burnt sugar · vanilla bourbon
- ₹ 440
Iced Velour
Cold brew · brown butter cream
02 · Course
Slow Brews & Tea
Pour-over, syphon, and a small library of single estate teas.
- ₹ 460
V60 · Kenya Nyeri
Blackcurrant · molasses · 8oz
- ₹ 620
Chemex · Colombia
Bright · honeyed · serves two
- ₹ 360
Saffron Cardamom
Slow-steeped milk · house mix
- ₹ 380
Hojicha Latte
Roasted green · oat
- ₹ 420
Darjeeling First Flush
Glenburn estate · 2025
03 · Course
Patisserie
Composed daily by Pastry Chef Aanya Mehra.
- ₹ 540
Gold Leaf Tart
Salted caramel · 24k leaf
- ₹ 460
Fig & Honey Toast
Sourdough · whipped ricotta
- ₹ 320
Pistachio Financier
Brown butter · sea salt
- ₹ 480
Cocoa Cremeux
Tabasco 70 · olive oil
- ₹ 520
Saffron Mille-feuille
Vanilla cream · gold dust
04 · Course
Kitchen — Small Plates
Served 12 to 23. A short list, written weekly.
- ₹ 720
Burrata · Stone Fruit
Pugliese burrata · peach · basil oil
- ₹ 680
Smoked Trout Toast
Cultured butter · trout roe
- ₹ 860
Truffle Mushroom Cacio
Hand-cut pasta · 36-month parm
- ₹ 1240
Mediterranean Sea Bass
Brown butter · capers · fennel
- ₹ 940
Cheese Flight
Three · honeycomb · seeded crackers